Roasted Chicken and Vegetable Medley

Name: Roasted Chicken and Vegetable Medley
Cook time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g Yukon Gold potatoes cut into 2.5 cm chunks; 240 g carrots cut into 2 cm pieces on a diagonal; 150 g yellow onion cut into 2 cm wedges; 250 g Brussels sprouts trimmed and halved; 12 g garlic cloves minced; 20 ml olive oil divided; 6 g fine salt divided; 1 g black pepper divided; 4 g fresh thyme leaves picked from stems; 2 g fresh rosemary finely chopped; 2 g smoked paprika; 680 g bone-in, skin-on chicken thighs trimmed of excess surface moisture; 10 ml olive oil divided; 4 g fine salt divided; 1 g black pepper divided; 15 ml water for loosening pan juices if needed; 1 count lemon zested and cut into wedges; 8 g fresh parsley chopped

This American-inspired side combines bone-in chicken pieces with a mixed tray of potatoes, carrots, onion, and Brussels sprouts. The vegetables roast with the chicken drippings and olive oil, and a final lemon-herb finish brightens the pan juices. It is designed to sit alongside a main dish as a hearty side rather than a standalone entree.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

450 g Yukon Gold potatoes cut into 2.5 cm chunks
240 g carrots cut into 2 cm pieces on a diagonal
150 g yellow onion cut into 2 cm wedges
250 g Brussels sprouts trimmed and halved
12 g garlic cloves minced
20 ml olive oil divided
6 g fine salt divided
1 g black pepper divided
4 g fresh thyme leaves picked from stems
2 g fresh rosemary finely chopped
2 g smoked paprika
680 g bone-in, skin-on chicken thighs trimmed of excess surface moisture
10 ml olive oil divided
4 g fine salt divided
1 g black pepper divided
15 ml water for loosening pan juices if needed
1 count lemon zested and cut into wedges
8 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Set a large rimmed sheet pan on the counter. If your pan is smaller than 33 x 46 cm, use two pans so the vegetables roast instead of steam. The oven is fully preheated and the pan is ready.
In a large bowl, toss the potatoes, carrots, onion, Brussels sprouts, garlic, 20 ml olive oil, 6 g salt, 1 g black pepper, thyme, rosemary, and smoked paprika until evenly coated. All vegetables are lightly and evenly coated.
Pat the chicken dry, then rub it with the remaining 10 ml olive oil, 4 g salt, and 1 g black pepper. Arrange the chicken skin-side up among the vegetables on the sheet pan. The chicken is seasoned and the pan is in a single layer as much as possible.
Roast for 20 minutes, then stir the vegetables carefully around the chicken so they brown evenly. Continue roasting for 15 to 20 minutes more, until the chicken skin is deeply browned and the vegetables are tender with caramelized edges. Chicken skin is crisp and the vegetables are browned at the edges.
Check the thickest part of the chicken with an instant-read thermometer; it should register 74°C. If the pan looks dry, splash in up to 15 ml water to loosen the browned juices, then return the pan to the oven for 2 minutes only if needed to finish the vegetables. Chicken is cooked through and the pan juices are loosened if needed.
Transfer the chicken and vegetables to a serving platter. Finish with lemon zest, lemon wedges, and parsley if using, then spoon any pan juices over the top. The lemon is fragrant and the platter is ready to serve warm.